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Title: Spiced Rice Pilaf
Categories: Diabetic Rice Side
Yield: 6 Sweet ones
| 1 | c | Brown basmati rice; |
| 1 | tb | Vegetable oil; |
| 1 | sm | Onion; chopped |
| 1 | cl | Garlic; minced |
| 4 | Whole cloves; | |
| 1/8 | ts | Salt; |
| 2 | c | Chicken broth broth; |
| 1 | Cinnamon stick; | |
| 1 | ts | Vegetable oil; |
| 1 | tb | Raisines; |
| 1 | tb | Almonds; blanched slivered =OR=- |
| 1 | tb | Pine nuts |
Soak rice 2 hours to shorten cooking time. Rinse and drain. In a large non-stick saucepan, heat 1 tablespoon, heat 1 tablespoon oil and saute onion and garlic until tender, 2 to 3 minutes. Add cloves and cook 1 minute. Add rice and stir to coat. Add salt, broth and the cinnamon stick. Bring to a boil. Cover, reduce heat and simmer 20 to 25 minutes, until liquid is absorbed. Discard cinnamon stick. Heat 1 teaspoon oil; add raisins and almonds and warm. Mix with rice and serve. Food Exchanges per serving: 2 STARCH/BREAD EXCHANGES + 1 FAT EXCHANGE; CAL: 176; CHO: Omg; CAR: 31g; PRO: 3g; SOD: 41mg; FAT: 5g;
Source: Light & Easy Diabetes Cusine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master
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